Shred the cabbage and carrots, add salt and knead it all with clean hands until the cabbage juice covers the ingredients. Add pepper and bay leaves. Cover it all with a plate or dish and place something heavy on top, to keep the cabbage "drowning" in its own juice. Keep it at a room temperature for 2-3 days mixing it once or twice a day with a wooden spatula or with clean hands.

In 3 days the cabbage is ready. Store it in the fridge. Enjoy!